Preheat your oven to 400 degrees F and line a 12-count muffin tin with liners. Spray the liners with a nonstick spray and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside. In a separate bowl, whisk together the melted butter, sour cream, sugars, canola oil, vanilla extract, and egg. Pour the dry ingredients into the wet and fold the ingredients together. Gently fold in the blueberries.
Divide the batter equally among the 12 muffin molds. Set aside.
In a small bowl, whisk together the oats, brown sugar, flour, ground cinnamon, and sea salt. Pour in the melted butter and toss to combine. Divide the mixture amount the 12 muffins.
Place the pan in the oven and bake for 12-15 minutes or until a toothpick comes out clean. Remove from heat and let cool for about 5 minutes in the pan and then transfer the muffins to a wire rack to cool the rest of the way.
Enjoy immediately or store in an airtight container for a day or two.